1 lb unripe mango green pitted peeled cut into 1/4-inch dice (preferably )
8 servings spicy cilantro and mint chutney
0.8 cup onion finely chopped
2 oz indian puffed rice
8 servings tamarind chutney sweet
1.5 lb firm-ripe tomatoes drained cut into 1/4-inch dice (1 1/4 cups), then in a sieve 20 minutes
2 cups unseasoned sev crispy thin ( chickpea noodle pieces;)
0.5 lb potatoes white boiling
Equipment
bowl
sauce pan
colander
Directions
Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender.
Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney.
Serve immediately with remainder of chutneys on the side.
*Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).
